I love pre-made sauces, dips and condiments available at the MCFM because they allow me to throw together quick tasty dishes without having an array of spices, herbs, dressings, etc., on hand. These Caldo Foods products are perfect for anything from tossing with pasta to giving a pot of stew a new twist to mixing with a soft cheese for dipping chips or spreading in a wrap.

And there are additional benefits, per their website:

Healthy - No Artificial flavors or Preservatives!

Exotic - The best recipes from around the world!

Tasty - You will never have only one bite!

Fresh - Only the freshest ingredients!

Spicy - Balanced flavors - Spice up your food!

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Madi Khemakhem of Caldo Foods

Caldo Foods will return for the following MCFM dates: July 7, 14 and 21; August 11 and 25; October 6.

In the mean time, you can learn more online (click on the About Us tab for an informative video), plus on Facebook and Instagram. These products are also available at Lakewinds Food Co-Op (sponsor of the Mill City Cooks demos).

Thanks to the use of hoop houses, local farmers are able to bring vegetables such as cucumbers and kahlarabi to early season Markets. The 2018 Mill City Farmers Market membership renewal envelope contains lots of goodies, including $10 in Market Tokens, freebies and discount offers - making the $40 annual membership is a no brainer!

Lee Vang introduced shoppers to Double Dog Kombucha at the May 19 Mill City Farmers Market, offering his products by the can and on tap. You'll find three to four varities at any give Market, including Pelé, Citra Mango, Joy Bubbles and a seasonal flavor.

Lee will return for the following Markets: June 9, 16, 30; July 21, 28; August 18, September 1, 15, 29; October 13 and 20.

The Mill City Farmers Market thanks everyone who is a Friend of the Market, and in appreciation they are offering a potted herb when you renew for 2018. Friends of the Market make it possible for the Market's Charitable Fund to expand our educational and food access programs, increase grants to local farmers and food makers and do so much more.

Stop by the green Mill City Farmers Market tent on the plaza (by Spoonriver Restaurant) to learn more, renew for 2018, and pick out a potted herb of your choice from our farmers! You can also renew online.

If you've already renewed for the year, simply stop by with your 2018 key chain and pick out your plant!

Red Clover Herbal Apothecary Farm debuted at the May 19 Mill City Farmers Market. Nancy Graden is the owner of this certified organic herb farm and she offers seasonal CSA herbal shares, tinctures, teas, salves, balms, oils and even pet soothing products. You can be assured that all Nancy's herbal products are fresh and made in small batches.

Prior to starting her herbal practice in 2009, Nancy had a thriving therapeutic massager practice for 26 years. She studied herbalism at Australasian College of Health Sciences, Anatomy and Physiology at the University of Minnesota and received an associates degree in Western Clinical Herbalism from Minneapolis Community College.

Red Clover will return for the following MCFM dates: June 23, July 14, July 28, August 18, September 1 and 29, and October 20.

Follow on Facebook, or call 612-721-2682/email redcloverherbal@gmail.com if questions.

In addition to ready-to-use products, Nancy had a selection of gorgeous, healthy starter plants for sale at the May 19 Market.

I first heard about this product a few years ago when Chef Jenny Breen used it for Summer Kebabs with a Sweet Basil Marinade at a Mill City Cooks demo. It's a versatile product that allows for a lot of creativity - check out the recipes on their website, or just wing it like I did!

Look for them at the following MCFM dates: May 26, June 9 and 23, July 14 and 28, August 11 and 25, September 8 and 22, and Oct 6 and 20.

Above, owner Ryan Billig (on the right), with friend Tom Carlson, who was on hand to help Ryan man the booth.

I used both varieties when making a filling for lettuce wraps, along with fresh cilantro, spring onions, Ames Farm honey and Senoras de Salsa from the Market.

I sauted cubed tempeh and chopped green onions in coconut oil, and once they browned up I add the cilantro, drizzled on soy sauce, honey, toasted sesame oil and fresh squeezed lime juice along with a sprinkle of sea salt. Because I planned to go heavy on the yummy salsa, I didn't bother with any further flavor enhancements. Similar to tofu, tempeh itself is bland, so you can turn it into anything you like with your favorite seasonings and sauces.

Senoras de Salsa, a local company that empowers Latina women, is a new vendor for the 2018 season. They debuted at the May 12 Market with four colorful varieties of salsa ranging from mild to hot. These are fresh, refrigerated authentic Mexican salsas, blended smooth. Ingredients are locally-sourced thru The Good Acre.

They will return to the MCFM June 9, July 14, August 18, September 15 and October 13. In addition to the MCFM dates, you can find these products at Lakewinds Food Co-op (sponsor of the Mill City Cooks demos).

Follow Senoras de Salsa on Facebook and Instagram. You can reach Danielle at 612-986-0785, or senorasdesalsa@gmail.com.

Looking forward to getting creative with Tempeh Tantrum's soy and black bean tempehs - a 3-ingredient, high protein versatile product than can be used like tofu. Another new vendor, Senoras de Salsa offers four flavors - we brought home the Chipotle and Salsa Verde. Heritage Breads added English Muffins to their lineup - and they are fantastic! Also picked up some loose leaf Peach Oolong Tea from Mrs. Kelly's Tea. I highly recommend trying some Pure Maple Sugar from Horner's Corner for baking. This coming week I'll post a favorite cookie recipe that turns out perfect every time with this wonderful sugar. :D

For the May 5 Mill City Cooks demo, Chef Jenny Breen made a modified version of her Spring Onion & Spinach Risotto. I say "modified" because Jenny adjusts ingredients depending on what is available at cooking time. For example, this recipe calls for spring onions and garlic, but Jenny substituted ramps, a wild onion available for a short window of time early in the season.

Prior to the demo, Jenny made a pot of stock using the material trimmed from the ramps and radishes.

Ramps (wild onions) are a springtime treat you'll find only at the first few markets of the season, so I made sure to grab a few bunches from Pam at Prairie Hollow Farm. Dumpling & Strand now offers Rustic Durum Egg Zucca, which reminds me of topless pumpkins - great for stuffing with cheese, a veggie puree, etc. Jonathan from Heritage Breads has been busy creating new sweet treats, including a cube of goodness know as Lamington, which is this week's indulgence - sponge cake coated in chocolate and rolled in coconut. Finally, a carrot dip called Carota from Caldo Foods.